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Paneer pulav

I adapted this recipe from my FB friend Vidya Nayak Shenoy.This is a very easy recipe with mild flavours and I prepared this pulav for my kids tiffin and also packed for my cousins who were travelling.Though I could taste a tad bit of it,the pulao was filled with the aroma of whole garam masala and tasted awesome.

Basmathi rice-1 cup
Beans-7-8,chopped well
Onion-1,sliced lengthwise
Cashewnuts-10-12 bits
Paneer-200 g
Ghee-3 tbsp
Bay leaf-1
Coriander leaves-2 tbsp,chopped
Ghee/oil-1 tbsp to fry paneer
Water-2 cups

Ingredients for the paste:
Green chillies-2
Ginger-1/2 ” piece
Salt- to taste
Turmeric powder-1/2 tsp


  1. Wash the rice well and soak it in 2 cups of water for 10 minutes.
  2. Meanwhile grind the ingredients mentioned under the paste to a fine paste.
  3. Marinate the paneer with the above paste for sometime.
  4. Heat ghee in a cooker,saute the whole garam masala for a minute.
  5. Add onions and fry until translucent.
  6. Add cashewnuts,soaked rice(retain the water) and fry for a minute.
  7. Add all the vegetables,tomatoes,salt to taste and the remaining marinated masala.
  8. Add the retained soaked  water(2 cups),close the lid and take a whistle and off the flame.
  9. Heat a tbsp of ghee and saute paneer for sometime.
  10. You may also deep fry the paneer in oil ,but don’t over fry as it will turn hard.
  11. Once the pressure releases,open the lid,add the fried paneer pieces and chopped coriander leaves and mix it well carefully.
  12. Serve it hot with raita or gravy.

My notes:

  • You may also add other vegetables like cauliflower,green peas,potatoes etc.
  • If you  are cooking it in a vessel,take a boil,check salt,once it starts boiling,close the lid, lower the flame and cook until done.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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